Abstract
β -Glucan from Saccharomyces cereviseae in skim yogurt production
Highlights
Β-glucans are polysaccharides of D-glucose monomers linked by β-glycosidic linkages, either in linear chains or multiply branched structures and the glucose units branching several ways depending on the source of origin (LAM; CHEUNG 2013)
Units of β-D-glucopyranose for microbial β-glucans are linked together through β (1,3) linkages to form a long backbone, whereas side chains mostly arise through β (1,6) linkages (AHMAD et al 2012). They are found in cereals, yeast, mushrooms, seaweeds and some bacteria and are a valuable source of dietary fibers. β-glucans are major structural components of the cell walls of brewers' yeast Saccharomyces cerevisiae, fungi and some bacteria, and may account for up to 30% of the dry weight of the yeast cell (FLEET 1991)
The health benefits of β-Glucan are related to its potential in stimulating the immune system to protect the body against viral, bacterial, and fungal infections, tumors, radiation effects, and stressrelated immunosuppression (BOHN; BeMILLER, 1995; DI LUZIO et al 1979; ADACHI et al 1990)
Summary
Β-glucans are polysaccharides of D-glucose monomers linked by β-glycosidic linkages, either in linear chains or multiply branched structures and the glucose units branching several ways depending on the source of origin (LAM; CHEUNG 2013). The objective of the present study was to evaluate skim yoghurt with added yeast β-glucan regarding its physical-chemical composition and pH, syneresis, starter microorganisms and texture throughout storage, and microscopic and sensory analysis. The composition results indicated that the overall composition was not changed by the low level addition of yeast β-glucan in skimmed yoghurt.
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